Horseradish Crusted Beef Tenderloin Au Jus

Serves : 8

Comments: This is also good served with a creamy horseradish sauce.

 

Ingredients:

  • 1 (3 1/2 pound) beef tenderloin, trimmed of fat & tied for even thickness
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil with a high smoke point
  • 2 teaspoons cayenne pepper
  • 2 tablespoons Dijon mustard
  • 1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
  • 1/2 teaspoon finely ground black pepper
  • 2 teaspoons chopped garlic
  • 1/2 teaspoons salt
  • 2 cups red wine
  • 4 cups beef stock
  • 1 tablespoon beef demiglace (optional)

Instructions:

Preheat the oven to 400 degrees F.

Rub the tenderloin with 1 tablespoon of the oil and cayenne, and sprinkle a bit of salt on. Heat the vegetable oil in a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat but save pan.

Line a rimmed baking sheet with aluminum foil. Place the tenderloin on the sheet. Rub the top and sides of the meat with the mustard. Combine the horseradish, black pepper, garlic and salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast the tenderloin untile 120 degrees F for rare, about 30 minutes. (125 degrees F or about 35 minutes for medium rare.) Remove from the oven and rest for 5 minutes before slicing.

While beef is roasting, reheat your pan on high heat. Deglaze the pan with the red wine and cook over high heat until reduced by half, scraping the bottom of the pan with a wooden spoon. Add the beef stock (and optionally the demiglace) and cook until reduced by half. Season with salt and pepper to taste and serve alongside the tenderloin.